Method

1. Fry onions, garlic, celery, carrots parsnips and celeriac in olive oil until the vegetables start to caramelise, about 10 minutes (use a sauce pan with a tight fitting lid)
2. Add wine and reduce by half
3. Add tomato purée, stock, soy, and bay leaves, cook for a further 5 minutes over a low heat
4. Mix flour, cheese, suet, herbs and salt and pepper to taste
5. Bind all with a little water until the mixture starts to come together, divide mixture into 8 ball shaped pieces
6. Thicken your stew with corn flour, add herbs and season to taste
7. Place dumplings into the stew, place on lid and cook for a further 20 minutes, until the dumplings are cooked
8. Serve with new potatoes and green vegetables